Pumpkin Skillet Cake

No mixing bowl required for this Pumpkin Skillet Cake! You can make the whole thing right in the skillet. Light, fluffy and easy to make, it’s the perfect fall dessert recipe!

Hi friends!

Get ready to have your mind blown. This dessert requires no mixing bowl.

You read that right. You can make this delightfully fluffy, pumpkin cake right in the same skillet you bake it in. This is a major bonus in my book because i HATE cleaning the bowl after baking.

So let’s talk about the recipe. It’s not all the time that my baking experiments turn out on the first try….but occasionally they do. I know this one was a winner because my non-dessert-loving hubby ate about half of it.

A few years ago I posted these Pumpkin Oatmeal Cookies, which were the inspiration for this recipe. Then, as you may have noticed I’ve been loving one pot meals lately (did you see my One Pot Shrimp & Orzo?) so I started thinking about minimizing dishes while baking.

I figured if I just melted the butter right in the skillet, I could throw everything else in and then stick it in the oven. My only fear was that the chocolate chips would melt if the pan got too hot. The solution was to melt the butter over very low heat. Yes it took longer…but that was fine with me. Just pop the stick of butter in the pan, turn the heat on low and go do something else for 20 minutes!

I debated whether to call this a cookie or a cake. Or a cookie cake. Cookie cake seemed best, but when i think of cookie cake I think of the store-bought kind that’s thick and chewy. This is light and fluffy and definitely more cake-like…so cake it was.

Pumpkin Skillet Cake

No mixing bowl required for this Pumpkin Skillet Cake! You can make the whole thing right in the skillet. Light, fluffy and easy to make, it’s the perfect fall dessert recipe!

Author:Lindsay L

Prep Time:5 minutes

Cook Time:20 minutes

Total Time:25 minutes

Yield:8-10

Ingredients

6 Tbsp butter

2/3 cup brown sugar

1 tsp vanilla extract

2/3 cup canned pumpkin

1 egg

1 tsp cinnamon

1 cup white whole wheat flour

1 tsp baking powder

2/3 cup dark chocolate chips

Instructions

Melt butter in a cast iron skillet over very low heat.

Add sugar, vanilla, pumpkin and egg and stir to combine.

Add flour, baking powder and cinnamon and stir until just mixed.

Add chocolate chips. Stir to combine and spread evenly over bottom of skillet.

Bake at 350 degrees for 20 minutes.

Notes

I originally made this with 8 Tbsp butter, 3/4 cup sugar and 1 1/4 cup flour. The second time I made it, I decreased the quantities to those listed in the recipe and it tasted exactly the same, leading me to believe the extra butter and flour are unnecessary. If you want a sweeter cake, use 3/4 cup sugar instead of 2/3 cup but keep in mind the chocolate chips add sweetness, as well as ice cream if you choose to top it with that!

About Lindsay

Lindsay Livingston is a Registered Dietitian and new mom from Columbus, Ohio. On her blog, she shares simple, healthy recipes, nutrition tips, workouts and snapshots of her life. Follow her on Twitter @LeanGrnBeanBlog and Instagram @TheLeanGreenBean and be sure to subscribe via RSS or email so you never miss a post!

Wow! I love that this entire thing can be made in one skillet! I recently bought a cast iron skillet and I’m totally obsessed with it. I can’t wait to try out this recipe. I know my weekend guests are going to be in heaven! xoxo

After the line “here’s the recipe” I don’t see the ingredients/recipe listed just photos. Is it just my view? I can try to guess ingredients based on the photos but it would help to have the exact measurements!

Melt butter in a cast iron skillet over very low heat.
Add sugar, vanilla, pumpkin and egg and stir to combine.
Add flour, baking powder and cinnamon and stir until just mixed.
Add chocolate chips. Stir to combine and spread evenly over bottom of skillet.
Bake at 350 degrees for 20 minutes.

My wife passed this one on to me because I am the “skillet baker.” (She is the “Spring-form baker.) In our kitchen, we have cast iron skillets ranging from 3″ to 10.” What size did you use for this recipe?

[…] been almost 3 weeks since I shared my last pumpkin recipe with you – be sure to check out my Pumpkin Skillet Cake if you missed it the first time- and the fact that I have about 6 cans of pumpkin in my pantry, I […]

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Hi, I'm Lindsay! I'm a Registered Dietitian from Columbus, Ohio. I use this blog to share simple, healthy recipes, nutrition tips, workouts and a little sprinkle of life!

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